– My favorite, all-time spice mixture for roast chicken and turkey. Divine — especially if you rub the spice mixture in the night before so the flavor soaks in well before you cook it. But it does make the broth a bit too spicy to use for pan gravy, so be forewarned to get an extra box of chicken stock if you want to make homemade, and do make use of the neck and giblets in that case for better flavor.

Things like this are why I keep lots of frozen ice cubes of homemade chicken stock handy — you don’t have to worry about excess salt this way.

Kool-aid Pie

Ingredients
1 graham cracker pie crust
2 packages unsweetened Kool-Aid powdered drink mix
1 (8 ounce) container Cool Whip
1 (14 ounce) can condensed milk

Directions
1 – In a large bowl combine Cool whip, Koolaid& Condensed milk.
2 – Stir with spoon until mixture is well mix (lump free) Pour into Pie Shell (mixture will be thick and you may have to spoon out).
3 – Smooth out top of pie with back side of spoon.
4 – Place in frig.
5 – for 1-2 hours.
6 – Serve Chilled.

i have an easy recipe for cranberry orange bread that you can make in a bread machine on the fast cycle, but can’t find it either. did a search last night for it, still looking. uses orange juice instead of orange peel.

cbl at 123===OMG!! that is ‘hella’-funny! i tried to describe it to one of my friends last night who came over for dinner and help me set-up my new indoor herb/plants area, and i started laughing so hysterically that i couldn’t talk!!!and then they showed it on olberman and we both lost it!!

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here is the soup i made yesterday and another that is good, from herb club. is a nice amount, not too much. yesterday i doubled the stuffed pepper soup, enough for us to pig out and enough left for today. simmering right now on the stove. boil in the bag brown rice is 2 cups, so, that makes it even easier. and an old neighbor taught me to boil/drain meat i am using in something else, loove doing it that way. start with cold water so it will crumble as you stir it up and boil it…for charity pizza night mom and i would precook 15 or more lbs of sausage, was a breeze doing it this way…i converted her.

i boil the rice in the bag, then the meat, wipe out the pan and make the soup…one pan. can’t beat it.

Stuffed Pepper Soup

1/3 – 1/2 lb sweet Italian sausage
½ C sweet red pepper diced
¼ C minced onion
¼ C water
¾ C chicken broth
1 10 3/4oz condensed tomato soup
1/8 t garlic powder
dash pepper
3/4 – 1 C cooked rice

Crumble sausage, cook, drain and add onion to cook slightly. Add water and
peppers. Cover and cook 5 min. Add broth, condensed soup, garlic and
ground pepper and bring to boil, simmer on low, covered, 20-30 minutes. (I don’t simmer this long)
Stir in rice and heat through. Leftover soup will become like stuffed
pepper filling as the rice absorbs more of the liquid. Delish both ways.

Corn Leek Chowder

2 C chopped white portion of leeks
¾ C chopped onion
1 large or 2 small garlic cloves
1 T olive oil
3 C low sodium chicken broth
1 ½ C cubed peeled potatoes
¾ C frozen corn or 1 fresh ear sliced off cob
¼ t ground pepper
4 t cornstarch
1 T cold water
½ C half-and-half
¼ C shredded cheddar cheese if desired for garnish

Saute leeks, onion and garlic in oil (I use oil and butter) til tender but not browned. Stir in
broth and potatoes and cook 15-20 min until potatoes are almost tender.
Stir in corn and pepper and cook 2 min. Add cornstarch water mixture and
bring to boil. Cook, stirring 1-2 min until thickened slightly. Stir in
cream and heat through over low. Garnish each serving w/ 1 T cheese.

he was an incredible man. timeless books.

If you cross paths with one with nothing but cranberries, please let me know.